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Tofu Mexicali Scramble Recipe
Aug 08, 2011 @ 11:38 AM
Posted by
Daily Value: 21%
Servings: 4
High-Fiber
Vegetarian, Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 425Daily Value: 21%
Servings: 4
High-Fiber
Vegetarian, Dairy-Free, Sugar-Conscious
| Fat | 20g | 31% |
| Saturated | 3g | 14% |
| Trans | 0g | 0% |
| Carbs | 42g | 14% |
| Fiber | 8g | 32% |
| Sugars | 4g | 0% |
| Protein | 24g | 47% |
| Sodium | 941mg | 39% |
| Calcium | 791mg | 79% |
| Magnesium | 99mg | 25% |
| Potassium | 632mg | 18% |
| Iron | 6mg | 32% |
| Zinc | 2mg | 16% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 58mg | 96% |
| Thiamin (B1) | 0mg | 29% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 3mg | 16% |
| Vitamin B6 | 0mg | 16% |
| Folic Acid (B9) | 111µg | 28% |
| Vitamin E | 3mg | 15% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 11g | 0% |
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Matt Armendariz
A staple for any vegan or anyone who wants to change up their morning routine, a tofu scramble is a fast and easy meal to whip up. This one in particular just comes alive with the use of exotic spices and cilantro. I have seen it convert tofu-haters into abusers, first-hand. Try it yourself.
INGREDIENTS
- One 14-ounce/400-gram package extra-firm tofu, drained
- ¼ cup (60 millileter) salsa
- 2 tablespoons grapeseed oil
- ½ small onion, chopped
- 1 garlic clove, chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- Pinch of chili powder
- 1 cup (240 grams) canned refried beans
- 4 whole wheat tortillas
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
Preheat the oven to 200 degrees.
In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate. In a large sauté pan, heat the oil over medium-high heat and then add the onion. Sauté until soft, about 4 minutes. Add the garlic and cook about 30 seconds. Add the bell peppers, salt, and cumin. Cook an additional 3-4 minutes. Add the tofu mixture and chili powder and cook 5 minutes.
In a small saucepan, heat the refried beans over medium heat until warm. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. Spread ¼ cup of the refried beans on each tortilla and top with tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.
Recipe Details
Adapted from "Skinny Bitch: Ultimate Everyday Cookbook" by Kim Barnouin (Running Press, 2011)
Servings: 4
